Marisa Christensen, Holland America's associate vice president of food and beverage operations, directs guests to the line's Dive-In burger. 'It's made fresh to order, incredibly satisfying, and so easy to enjoy right after embarkation when you're settling in.'
The announcement that the world snooker championships would remain at Sheffield's Crucible theatre until 2045 was not just a surprise... it was a major relief for a neglected northern giant.
The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.
A new campaign is aiming to collect 50 objects that sum up Englishness in an effort to move the conversation away from reductive arguments over whether to hang a St George's flag or not. Supported by the Green party politician Caroline Lucas, the musician and campaigner Billy Bragg, and Kojo Koram, a law professor, the A Very English Chat campaign hopes to tackle England's growing social divisions and political polarisation.
The annual National Pub & Bar Awards nominees have just been announced, and eight London pubs have made the list of 252 pubs and bars across England, Wales, Scotland and Northern Ireland vying for pub supremacy.
Volumes has quickly become a popular destination, known for its superb coffee and a lunch menu that keeps customers coming back. The atmosphere is vibrant, and the food offerings are diverse, catering to various tastes.
This family favorite is as simple as it's iconic - sponge cake rolled over vanilla ice cream, with a layer of raspberry jam between the two. Think Swiss roll, but from the frozen aisle. The dessert became so popular that more than 25 miles of Arctic Roll were sold per month during the 1980s.
Nitrites are generally used as a preservative in bacon and other processed foods, and the U.K.'s Food Standards Agency published a report last fall on the health risks of consuming nitrites. As Dr. James Cooper, the agency's Deputy Director of Food Policy, stated, '[W]hile nitrates and nitrites can form compounds called nitrosamines, many of which are carcinogenic, the link to serious health problems like cancer in humans remains inconclusive.'
The Cheesecake-Off 2026 will feature some of London's best restaurant and bakery teams, including Big Mamma Group and Cakes & Bubbles by Albert Adrià, competing for the ultimate cheesecake title.
Fish and chips is about as iconic as you can get for pub fare. It's a perfect harmony of tender, subtly sweet and briny cod with a crisp, buttery coating; plus, salty, starchy fries. The only thing a classic fish and chips meal is missing is a good beer. After all, it's a standard order in pubs, where many guests are already enjoying pints - and that's not to mention that many chefs actually batter the fish in beer.
The U.S. version lists 73 grams of sugar per 20-ounce bottle. The U.K. version lists 4.5 grams of sugar per 100 milliliters. Crunch the numbers, and you'll find the American Fanta has nearly three times the sugar as its counterpart across the pond - 12.4 grams per 100 milliliters versus 4.5. The thing is, the British version doesn't taste like it's missing anything.
There is an art to a proper meat pie, according to the Seattle chef and butcher Kevin Smith. The American pot pie frustrates him because it lets the pot do the heavy lifting. "The real way of doing it, for me, is to make a freestanding pie," Smith says. The pastry should hold itself up, a technique cooks in England have honed over centuries. "That is so much more theatrical."
Its origins lie in the county's mining past, where it was devised as a complete, portable meal. The crimp acted as a handle, and some pasties were even made with different fillings at each end, offering both savoury and sweet in a single bake. Debate over the perfect pasty remains lively, but the classic combination of beef, potato, onion and swede is still the benchmark, and for many, still the one to beat.
The Big Brine, co-founded by Emma and Clarice, who have backgrounds in events and event catering, will bring together the worlds of food, wellness and sustainability by showcasing the craft and culture behind brining and fermenting.
Natasha Price and Tatiana Ettensberger never really imagined being "the British restaurant" in Los Angeles. Three months after opening their neighborhood bistro-cafe in Los Feliz, the childhood friends-turned-business partners are the grateful, extremely busy owners of one of the city's hardest-to-get-into new restaurants. During evening service, would-be diners arrive right before 5 p.m. in hopes of scoring one of the tables held for walk-ins, while online reservations - released every two weeks at midnight - are snatched up almost instantly.
The pavement along Barking Road in Plaistow is a blur through the front windows and deserted, and there are only two customers in the shop. Another sign this one on the counter says CASH ONLY. Card machine companies often tell proprietor Nathan Jacobi that he's missing out by not catering to customers who favour cashless transactions. They're the ones missing out, he says. Cos they ain't getting pie and mash.
